Who doesn’t love a homemade chocolate cookie? There’s something so comforting about a pulled fresh from the oven, still warm cookie. Plus it makes your kitchen smell delicious, and enjoying some cookie dough along the way isn’t bad too. You have to taste to make sure the dough is okay, right? 🙂
The thing I liked about this recipe was that it makes 18 cookies. I’ve used chocolate cookie recipes in the past that make 5 dozen…5 dozen! That’s a lot of cookie sheet transfer time in to and out of the oven.
Time for some baking!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups of semisweet chocolate chips (you can always add more if you’d like, the original recipe calls for 2 1/4 cups)
Preheat the oven to 350°F and spray a baking sheet with non-stick spray
In a medium bowl, combine the flour, baking soda and salt together.
- In another large bowl, use an electric mixer to beat together the butter and sugars until smooth.
- Add the egg and vanilla and mix until combined.
- Gradually add in the flour mixture and mix until just incorporated. Be sure to not overmix.
Add in the chocolate chips and stir until just incorporated. Make sure you don’t overmix again.
- If the dough is warm, place in the fridge and chill.
Using a heaping tablespoon, drop the dough on to the prepared baking sheet. I was able to fit 9 on the pan, but you could place more or less depending on the size of the cookie you’re making.
- Bake the cookies until the bottoms and edges are lightly browned, about 10-13 minutes.
- Once the cookies are baked, remove from the oven and allow to cool for about 5 minutes on the baking sheet, then transfer to allow them to cool completely.
I LOVE my Kitchen Aid. It beats having to use a hand mixer and I use it basically anytime I do some baking. You can find a Kitchen Aid of your own here!
I hope you enjoy!